Greek Tzatziki Sauce

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Published 2016-Mar-21 Updated 2017-Nov-28

- Submitted by Dahlia

(Greek Yogurt Cucumber Dip, Yogurt Dill Dressing)

Tzatziki is a famous Greek Yogurt Sauce that can be served as a dip for pita, pita chips or vegetables. It is used as a condiment for all kinds of Mediterranean food and grilled meat preparations. I have had it in fairs and fast food joints served with gyros and sometimes with kebabs.

It is made with strained yogurt (also known as Greek Yogurt or Yogurt cheese) and is very creamy. Cucumber and Curd make a cool and refreshing combination. It is very similar to our Indian style Cucumber Raita, so you can be sure that it cannot go wrong.

Traditionally Tzatziki Sauce uses dill but some people also use other herbs like cilantro or mint. Here is the recipe that I followed to make mine after all my google research.

Recipe for making Greek Tzatziki Sauce

Preparation time: 15 minutes
Cooking time: Nil
Makes: 1.5 cups

Ingredients

Greek Yogurt (Hung Curd) – 1 cup

Garlic – 2 cloves (finely chopped)

Cucumber – ¼ cup (grated)

Dill Leaves – 1 tbsp (finely chopped)

Lemon Juice – 1 tsp

Olive Oil – 1 tsp

Salt – ¼ tsp

Black Pepper – 1/4 tsp

Method

Take thick Greek Yogurt to prepare this sauce. If you do not have Greek yogurt, you can make with regular yogurt or homemade curd. All you have to do is, take the yogurt in a clean white cotton cloth (or quadrupled cheese cloth) and just let it rest in a strainer or hang it for a couple of hours. Keep a bowl in the bottom to collect the drained water. This way all the excess liquid from the yogurt drains out and you are left with a thicker, creamier yogurt.

Take an English Cucumber or the small variety of Indian Cucumber. Chop the ends, peel it, cut it into half and remove the seeds. Grate the cucumber and leave it in a sieve for 10 minutes. Squeeze out the excess moisture from it. This is important if you want a thick and creamy sauce.

Take the garlic cloves and grate it or chop it finely.

Chop the dill leaves finely. Dill laves are traditionally used in Greece. If you are not able to find dill leaves in India, you can substitute with any other herbs that are available like cilantro, spring onions or mint leaves.

Take a mixing bowl and add the yogurt, chopped dill leaves, garlic cloves and cucumber to this. Add salt, lemon juice, oil and black pepper. Mix everything together. Some people like to blend everything using a food processor but I usually do it with a spoon.

Leave it in the refrigerator for a couple of hours before serving so that all the flavors will blend well.

Garnish with few drops of fresh olive oil and serve.

Serving Suggestion

This sauce tastes great as a dipping sauce served with some pita chips, vegetables or grilled meat.